Rice Noodle Soup with Beef Steak

Ingredients

• 1 piece Konbu (seaweed, about 15x15 cm)
• 10 g dried shiitake mushrooms
• 3 star anise
• 2 tbsp Soy sauce
• 350 g rice vermicelli noodles
• 4 beef steaks about 120 g each (e.g., from the hip)
• Salt
• pepper (ground)
• 4 Spring Onions
• 1 stalk curry leaf
• 2 red chili peppers
• 1 handful bean sprouts

Instructions

1. 1.

   For the dashibou broth, wipe the konbu carefully with a cloth; do not wash. Add 1 l water to a pot and bring slowly to a boil. As soon as the water starts boiling, remove the konbu. Let the water return to a boil again.

2. 2.

   Add the shiitake mushrooms to the pot. Simmer on low heat for 10 minutes. Then strain the broth through a cloth. Pour back into a pot, add the star anise and season with soy sauce.

3. 3.

   Cook the rice vermicelli noodles according to package instructions.

4. 4.

   Rinse the steaks, pat dry, season with salt and pepper, and sear in a hot grill pan on both sides for about 1 minute each side.

5. 5.

   Wash and trim the spring onions, slice into thin rings. Rinse the curry leaves, shake dry and pluck the leaves. Wash the chili peppers, trim and slice into rings. Rinse the bean sprouts and drain them.

6. 6.

   Slice the cooked steak thinly and arrange on preheated plates together with drained noodles, chili, curry leaves, bean sprouts and spring onions. Pour hot broth over and serve immediately.

7. 7.

   Season to taste with fish sauce and lime juice if desired.